New South Grilling: Fresh and Exciting Recipes from the Third Coast Book

In New South Grilling, Robert St. John brings all the flavor and fun that made his Deep South books such a success--but this time, his recipes are accompanied by beautiful, lush, full-color photos that will have every backyard BBQ fan running to fire up the grill.

New South Grilling pairs flawless technique and easy-to-follow instructions with witty, flavorful food combinations. From fun party food to luscious burgers to elegant seafood to the perfect cocktails to wash it all down, it offers everything home cooks need to dazzle friends and family all summer long.

Including such luscious recipes as
Grilled Oysters Rockefeller
Dr Pepper-Glazed Ham
Key Lime Grilled Shrimp with Pecan-spiked Rice
Zydeco Chicken
Andouille-Stuffed Prime Rib
Ginger Soy Salmon
Grilled Peach Shortcake with Peach Ice Cream
Gold Margaritas with Cointreau
Seersucker cocktails
Not-Your-Grandmother's Mint Julep

And with Robert's own guaranteed no-stick marinades that make grilling even seafood a breeze, this incredible cookbook will transform your grilling and your everyday cooking, year-round.

Publishers Weekly

St. John, a food columnist and the executive chef of three Mississippi restaurants, offers a refreshingly small book on grilling. Unlike many of the oversized and oversauced efforts of his BBQ contemporaries, this one "assumes that you already know how to light charcoal, rotate food, keep it away from direct flames, and make crosshatch marks." It thus wastes no time in offering up simple, minimal instructions, buoyed by dozens of color photos, albeit many of the author himself. St. John is certainly not beyond the joys of good ole boy cuisine, but adds a touch of class. He likes andouille, but likes it better when it's used to stuff a prime rib. There is Beer Can Chicken, but he prefers to call it Yardbird with Barley and Hops Enema. Three different mint julep recipes liven up a chapter on cocktails and there is Grilled Peach Shortcake for dessert. But most of all there is seafood. Bottom-dwellers represent with Grilled Crawfish Pizza made with a Basil Tapenade, tricky Shrimp-Stuffed Portobello Mushrooms, and Soft-shell Crab with Cucumber-Dill Dressing. And among the finer finned filets there are Grilled Grouper Madeira, Marinated Cedar-Plank Salmon and Snapper Pontchartrain. No-stick marinades are key to many of his dishes: oil-based with hints of balsamic vinegar and spices that vary slightly depending on whether the target is meat, fish or poultry. (May)